Food Chemistry & Biochemistry MCQs (Quiz 12)

1. Bile juice primarily helps in the digestion of _______

 Nucleic acids

 Fats

 Proteins

 Starch

2. The enzyme pepsin functions optimally in a _______ medium

 Alkaline

 Strongly acidic

 Neutral

 Basic saline

3. Hemoglobin, primary protein in red blood cells, is responsible for the transport of _______

 Hormones

 Glucose

 Oxygen

 Fatty acids

4. Free fatty acids released during hydrolytic rancidity often produce _______________

 Sweet flavor

 Increased viscosity

 Blue pigmentation

 Unpleasant odors and flavors

5. Foam stability in beer is largely influenced by _______

 Proteins and hop compounds

 Mineral salts and sugars

 Fatty acids and minerals

 Sugars and Fats

6. α-amylase mainly acts by breaking _______

 Peptide bonds in proteins

 Ester bonds in lipids

 Cellulose fibers

 Internal α-1,4 glycosidic bonds in starch

7. Peptide bonds link together _______

 Amino acids

 Nucleotides

 Fatty acids

 Monosaccharides

8. Vitamin E is classified as a __________________

 Water-soluble vitamin

 Fat-soluble vitamin

 Mineral antioxidant

 B-complex vitamin

9. Heat-induced denaturation commonly affects the _______ structure of proteins

 Primary

 Covalent

 Secondary and tertiary

 Amino acid

10. The primary substrate fermented by yeasts during beer production is _______

 Fructose

 Glucose

 Sucrose

 Maltose

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